Tag Archives: food
The restaurant’s Spanish name, ‘Pura Vida’ is the Costa Rican song for good life and ‘cocina y arte’ means kitchen and art.
In April 2013, Carmen Borrasé and Ricardo Antunez-Bahena leased the space that used to be known as the Ochard Bistro. Together the duo created Pura Vida Cocina y Arte that highlights Bahena’s chef skills and Borrasé’s artistic skills.
“We saw that [Ricardo’] Latin style food and my Latin merchandise had a good relationship,” Borrasé said.
According to Pura Vida Arte y Cocina’s Biography Description, the restaurants’ colorful and artistic interior makes the space an open and friendly.
The use of warm, rich colors for the furniture done by local artisans, paintings made by Costa Rican painters and the wide selection of artwork and merchandise mostly made by Borrasé also add to the restaurants Latin atmosphere. And don’t forget Bahena’s Latin American dishes!
Bahena, who grew up working in his mother’s restaurant, has learned to add his own twist to the dishes to make them unique from the traditional recipes he picked up from exposure to different culture in Latin America and San Francisco.
“What comes [out of Pura Vida’s] kitchen is a little piece of art.” Borrasé said, referring to Bahena’s Latin dishes that also have an artistic presentation. Pura Vida’s Latin dishes are made from local and fresh McMinnville produce. And the artistic merchandise are made from recycled materials.
For instance, there some pieces are made out of “Jewelry made out of seeds and dried fruit… wooden boxes with metallic applications and wooden non-toxic toys.”
Borrasé , who is from Costa Rica, became interested in art as a child from the influence of her grandfather, Tomas Povedano, who was the founder of one of the fine arts school called Academia de Bellas Artes de Costa Rica at the end of the 19th century.
She studied art in college as well. Art became a way to express herself.
On Wednesdays Pura Vida Cocina y Ate have a Linfield Special Day discount for students and faculty.
They will give a 10 percent discount with the presentation of a valid Linfield ID.
Pura Vida also offers cocktails that are made with fruit and Latin American imported from beer, including Imperial, a Costa Rican favorite. The restaurant also carries imported coffee from Costa Rica.
Pura Vida Restaurant is open Monday through Friday from 11 a.m. to 9 p.m. and they have several employees’ that include Linfield students.
Mariah Gonzales / Culture editor
Helen Lee/Photo editor
Pura Vida Cocina y Arte is a new restaurant on Third Street in downtown McMinnville. The restaurant serves a variety of Latin dishes from various countries in Latin America.
Helen Lee/Photo editor
Pura Vida’s churros and chocolate sauce for dipping. The restaurant also sells Latin American art.
If you find yourself wandering down Third Street on an empty stomach, The Sage is definitely worth making a pit stop.
This restaurant makes for a quick and convenient lunch gathering.
With their menu being made up of a variety of sandwiches, fresh salads and warm soups, they are all served with their homemade
My go-to order was the vegetarian sandwich with a cup of their creamy tomato soup.
Though I am personally a big fan of the tomato soup, their creamy broccoli soup seems to be a favorite amongst many of their
This week, freshman Cassidy Mace was able to check dining at The Sage off her list of restaurants to explore, something she was
looking forward to when she arrived in McMinnville.
“The food not only is delicious, but has a homemade feel, which is nice; I’d absolutely eat here again,” Mace said.
Mace enjoyed the bacon, lettuce, tomato and avocado sandwich with a cup of their broccoli soup.
One of my favorite things about their sandwiches here, in addition to their bread, is the sunflower seeds.
Something so little, but adds a perfect amount of crunch to every bite. At first, finding The Sage can be a little tedious since it shares
You have to enter La Bella Casa or Cupcake Couture to locate it, making it McMinnville’s best kept secret to those not familiar with
Once you see the stairs to the loft, you’ll know you’ve come to the right place.
Any time after 1 p.m. seems to be the best time to stop by in hopes of avoiding the wave of regulars, due to the limitation of only
having lunch hours and sparse seating.
Students looking to eat food worthy of leaving campus for, that’s not Muchas Gracias, should gather up a few friends and make a
lunch trip to The Sage.
Though I’ve noticed that The Sage attracts a more mature crowd, the atmosphere is extremely friendly, warm and organic, nothing
too extravagant and simply just homemade.
Columnist Special Lovincey can be reached at email@example.com.
College students’ meals don’t usually include crème puffs and escargot, but a few Wildcats were granted a break from Dillin dining when they attended the event “Taste of: Recipe ‘A Neighborhood Kitchen’” March 1 in Newberg, Ore.
For just $4, the Linfield Activities Board (LAB) sent students to enjoy a classy dinner and dessert, normally priced at $30 from Recipe. They enjoyed dishes, such as flank steak with pureed potatoes, and heirloom lettuce salad with vanilla rice pudding for dessert.
“Recipe had a warm and inviting atmosphere and food that looked like art,” said senior Megan Bahrt, LAB cultural events chair. “The service was wonderful, and we all had a good time.”
Owners Dustin Wyant and Paul Bachand are passionate about cooking with only the highest quality foods from local farms and ranches. They embrace the “slow food” movement, which promotes local and sustainable foods, rather than fast food and the globalization of agriculture.
“A large portion of the food there was locally sourced, which was obvious by the freshness of everything I tasted,” said sophomore Chloe Shields, one of the participating students.
Wyant and Bachand abide by old-school cooking rules, using family recipes and timeless methods. They hand-make their own pasta and Buratta cheese every day, illustrating the care they take in creating their foods. Recipe’s menu changes with the seasons so that customers are indulged with the flavorful foods at the peak of their harvest.
Wyant and Bachand feature dishes that one would eat amongst friends and family in the comfort of their own home, which perhaps explains why the restaurant is established in a classic Victorian home. Recipe’s farmhouse design is intended to make customers feel welcomed and comfortable in their restaurant.
“Recipe was a little small, as it was tucked away in the structure of an old Victorian house.” Shields said. “The restaurant was beautiful and provided a warm and relaxing candlelit atmosphere.”
“Taste of” outings are created to give Wildcats dining experiences with foods from a variety of cultures and locations outside of McMinnville.
“I came to the U.S. as an exchange student with a view to experience new things and broaden my horizons. Sometimes I feel McMinnville is a bit too small, and there are not many places to go and not so many things to do. Although, I still love this town,” freshman Chihoon Cho said in an email. “These ‘Taste of’ trips (have) granted me the opportunity to understand the diversity in the U.S. food culture. I appreciate it from the bottom of my heart.”
If cereal, pizza or—heaven forbid—Thai Country gets old, students can make the trip to Recipe, where they can enjoy home-style dishes from the local wine country.
Carrie Skuzeski/Culture Editor
Carrie Skuzeski can be reached at firstname.lastname@example.org.
Revamped Macaroni and Cheese
1 box of macaroni and cheese
¼ cup of your favorite toppings (ham, pinapples, olives, tomatoes, onions, etc)
¾ cups milk
2 tablespoons butter
1 quart water
Boil the water in a microwave- safe bowl for about seven minutes. Next, place the pasta in the boiling water. Microwave the pasta uncovered on HIGH for nine to 10 minutes or until tender. Stir occasionally while cooking. Drain. Add milk, butter, cheese and toppings and mix together.
Vegetable Ramen Stir Fry
1 bag of your favorite ramen
2 cups of water
1 cup of mixed veggies
Follow the instructions on the package when cooking the noodles. When the noodles start softenin, add the cup of mixed vegetables. Allow it to cook until the noodles are completely tender, stirring occasionally. After it has finished, drain the vegetables and noodles and place into a bowl. Add the seasoning and stir until completely mixed.
Microwaveable Mexican Pizza
¼ cup of mozzarella
¼ cup of cheddar cheese
½ cup of salsa
2 tablespoons of sour cream
Spread the cheese over one of the tortillas. Cook it in the microwave for about 30 seconds. Place the other tortilla on top of it. Cook for another 10 seconds. Mix the salsa and sour cream. Spread this over the top of the tortilla and then cut it into sections.
3 slices of bread
Butter/Olive Oil/ Nonstick spray
Crack open the eggs and place in a bowl. Stir eggs until the yolk and white are completely blended. Dip the bread into the egg mix until the entire piece is saturated. Cover a skillet with the butter or olive oil or nonstick spray. Place the covered bread onto the skillet and cook on medium heat for four to five minutes. Flip the bread to the other side and repeat. If desired, serve with a sprinkling of cinnamon.
Peanut Butter Fudge
1 (16 ounce) can of vanilla frosting
1 (18 ounce) jar of peanut butter Empty the jar of peanut butter into a mixing bowl. eat the vanilla frosting for 60 seconds or until completely melted. Mix the frosting and peanut butter together and quickly pour the mix into a baking pan. Allow it to set before cutting it into small sections.
Ivanna Tucker/ Features editor
Ivanna Tucker can be reached at email@example.com.
Need help studying for midterms? Eat these late-night snacks for energy and foucus. Snacks are a necessity for the occassional all-night. Take care of your brain and stomach: Find a “snack mate” and hit the books!
Here are some tips:
It’s normal for us to feel hungry late at night, so don’t be too worried about calories when you have to spend a long night studying.
For snack choices, the key is what you eat not when you eat it.
Don’t eat fatty foods — they will make you sleepy.
Get up and walk around after you eat snacks.
Barbecue-flavored chips & soda
Tasty index: *****
Health index: *
Calories: 140 (1 oz) + 100 (1 cup) = 240
Classic-flavored chips with soda are for either a
movie night or study night. Like coffee and tea, icy soda can keep you awake. Try a Max Pepsi if you are concerned about calories.
Banana & vanilla ice cream
Tasty index: *****
Health index: **
Calories: 200 + 125 (.5 cup) = 325
A suggestion from a Korean exchange student: peel a banana, spoon ice cream onto the banana and add some chocolate chips. You can try it in Dillin Hall first with the ice cream machine.
Apple & peanut butter
Tasty index: ****
Health index: ***
Calories: 65 + 150
(1 tbsp) = 215
Peel an apple, cut it into pieces and spread on as much peanut
butter as you want.
Canned soup & saltine crackers
Tasty index: ****
Health index: ***
Calories: 100 + 250 (1 cup) = 350
This is the best option for filling an empty stomach.
Baked sweet potato & cinnamon sugar
Tasty index: **
Health index: ****
Calories: 180 (about 10 oz) + 100 = 280
Here, you have a chance to use your hall oven.
Preheat oven to 400 degrees, bake entire sweet potato for an hour (depending on potato size), slice potato down the center and add cinnamon and
Despite their high caloric content, plain baked sweet potatoes still tastes great.
Breakfast cereal & milk
Tasty index: **
Health index: *****
Calories: 120 (1 cup) + 130 (1 cup of 2% milk) = 250
This is the simplest way to munch for those who don’t want to go shopping for late night snacks.
Fresh strawberries & milk
Tasty index: ***
Health index: *****
Calories: 50 (1 cup) + 130 (1 cup of 2% milk) = 180
Here is another great pair with milk: fresh
strawberries. Sprinkle in a little sugar if you have sweet tooth.
compiled by Jaffy Xiao/Features editor
Jaffy Xiao can be reached at firstname.lastname@example.org.